Chicken Piccata

A quick and easy way to create a savory chicken dish with the tang of capers.

INGREDIENTS

16 West Creek chicken, tenderloin(s), breaded

3 Tbsp. Nature's Best Dairy butter (room temperature)

1 1/2 Tbsp. flour, all-purpose

2 Tbsp. Piancone olive oil

1/3 cup wine, white

1/4 cup Magellan lemon juice

1/4 cup West Creek chicken, broth, canned

1/4 cup Roma capers

1/4 cup Peak Fresh Produce parsley, fresh

INSTRUCTIONS

Prepare chicken as directed on package. Transfer chicken to platter; tent with foil to keep warm. Mix 1 Tbsp. butter and 1½ Tbsp. flour in small bowl until smooth. Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 Tbsp. butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.